Easy Breakfast Muffins
Adapted from I Heart Naptime (Jamielyn Nye)
Ingredients
- 1 3/4 cup 230 g all-purpose flour, spooned and leveled
- 1/2 cup 98 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs, beaten
- 1/2 cup 120 ml vegetable oil
- 1/2 cup 120 ml milk
- 2 tsp 10 ml vanilla extract (optional, author's preference)
- 1/4 tsp ground cinnamon (optional, author's preference)
- 1/2 cup blueberries, chocolate chips, or cinnamon chips (optional mix-in)
- to serve butter and jam, for serving
Method
- Preheat the oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or spray each cup with cooking spray.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt (plus the cinnamon, if using) and stir together.
- Add the eggs, oil, milk, and vanilla (if using) and mix only until combined. Be careful not to overmix or the muffins will be dry. Gently fold in the mix-ins, if using.
- Scoop the batter into the prepared muffin tin and bake for 15–17 minutes, or just until lightly golden and a toothpick comes out clean. Serve with butter and jam.
Notes
- The author prefers to add the 2 tsp vanilla and 1/4 tsp cinnamon for extra flavor. Her recipe change on 1/6/25 reduced the flour from 2 cups to 1 3/4 cups.
- A large cookie scoop makes filling the tin easy and keeps the muffins even.
- Other mix-in ideas from the author - diced strawberries, chopped peaches, raisins or dried cranberries, and chopped walnuts or pecans.
- Storage - once cooled, keep in a sealed container for up to 3 days.
- Freezing - freeze cooled muffins in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge, or microwave one wrapped in a damp paper towel for 15–30 seconds.